One-Bowl Lemon Blueberry Cake with Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist lemon-scented cake studded with fresh blueberries and topped with a simple lemon glaze, perfect for easy yet elegant dessert occasions. This American-inspired recipe, ready in about 70 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 10 American cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups all-purpose flour
1 1/4 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 cup whole milk
1/2 cup unsalted butter, melted
2 tbsp fresh lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries
1 cup powdered sugar
2 tbsp lemon juice (for glaze)

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
Step 2: Add 3 large eggs, 1 cup whole milk, 1/2 cup melted unsalted butter, 2 tbsp fresh lemon zest, and 1/4 cup fresh lemon juice to the dry ingredients. Stir gently with a spatula until just combined — do not overmix.
Step 3: Fold in 1 cup fresh blueberries carefully to distribute without breaking the berries.
Step 4: Pour batter into a greased 9x5-inch loaf pan and bake on center rack for 50-55 minutes until a toothpick inserted in the center comes out clean.
Step 5: While cake cools, whisk together 1 cup powdered sugar and 2 tbsp lemon juice in a small bowl until smooth to make a glaze.
Step 6: Remove cake from pan after 15 minutes cooling, place on wire rack, and drizzle glaze evenly over top while still slightly warm to absorb the lemon flavor.